T/CZSPTXH 254-2023 Chaoshan Cuisine - Deep-Fried Fish Box Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimum consumption time for the cooking process of Chaoshan Fish Boxes. This document is applicable to the preparation of Chaoshan Fish Boxes. Main technical content: 4. Raw material requirements 4.1 Raw materials: Grass carp fillet (middle section) 300 g, pork lean meat 150 g, egg 1 piece, wet mushrooms 20 g, flour 50 g, dried pork floss 5 g, ginger 30 g, scallions 10 g, edible oil 1000 mL (consumption 100 mL). 4.2 Seasonings: Table salt 3 g, MSG 3 g, cooking wine 15 mL, pepper powder 1 g. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok. 6. Production process 6.1 Preparation work 1T/CZSPTXH 254-2023 6.1.1 Cut the grass carp fillet into double-sided slices of 4×6×0.5 cm, a total of 16 slices. 6.1.2 After lightly tapping the ginger and scallions, add 2 g of salt, 2 g of MSG, and 0.5 g of pepper powder, mix well, then add the fish slices and marinate for 10 minutes for later use. 6.1.3 Mince the pork lean meat, cut the mushrooms into powder, add 1 g of MSG, 1 g of refined salt, and 0.5 g of pepper powder, and egg whites. Add the dried pork floss and mix well to make a filling. Divide it into 16 portions and stuff it into the middle of the fish slices to make fish boxes, then sprinkle with flour for later use. 6.2 Cooking 6.2.1 Clean the pot and heat the oil over medium heat until the temperature reaches 150 °C. Quickly fry each piece one by one until it is cooked through and turns golden brown, then remove and arrange on a plate. 6.2.2 Clean the pot and heat the sesame oil and pepper powder over low heat to make pepper oil, then drizzle it over the fish boxes. 7. Packaging The packaging container should be a 14-inch flat plate. 8. Quality requirements 8.1 Presentation requirements: The dish should be uniform

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